Wild Goose Roast

Pat the wild goose dry with paper towels and season generously inside and out with salt.

Cut the bacon into thin lards or strips and insert them into the flesh of the goose using a larding needle or by making small slits and tucking the bacon pieces inside to baste the meat from within as it cooks.

Heat the lard in a large roasting pan over medium-high heat until shimmering.

Place the larded goose breast-side up in the hot pan and sear it on all sides until golden brown, about 8-10 minutes total.

Pour the wine around (not over) the goose, allowing it to deglaze the pan and create a flavorful liquid base.

Transfer the roasting pan to a preheated 180°C (350°F) oven and roast the goose for approximately 1.5 to 2 hours, basting with the pan juices every 20-30 minutes to keep the meat moist.

Check for doneness by piercing the thickest part of the thigh; the juices should run clear or reach an internal temperature of 70-75°C (158-167°F).

Remove the goose from the oven and let it rest on a warm platter for 10-15 minutes before carving to allow the juices to redistribute.

Strain the pan juices to remove solids and serve as a light sauce alongside the carved goose.